East by Northeast

A play on the inspiration for dinner tonight.  Started with flank steak--simple prep of salt, pepper, medium rare on a grill pan.   It's peak produce season (or a good time, anyway), so we have a ton of good fruit and veggies.  Decided first to do a blueberry sauce for the steak.  I ended up adding  fresh garlic, wine, and butter, along with dark (read slightly sweet, viscous) soy sauce and cinnamon.  It made for a slightly Asian flavored sauce that had nice balance of sweet, salty, and acidity.  For starch, I parboiled some new potatoes and two Hakerai turnips right out of our garden, and then roasted them with a few spring onions and some chopped garlic.  And the veggies--that was the best--green beans, blanched, and then sauteed with shiitake mushrooms and more young garlic, and finished with a touch of regular soy sauce.  One of the best (and most complex) things I've cooked lately.